Farmer’s Market Omelets
¼ cup water
2 teaspoons grated Parmesan cheese
½ teaspoon dried basil leaves
¼ teaspoon garlic powder
2 teaspoons butter
Olive oil spray
1½ cups finely chopped red or yellow onion
1 cup finely chopped red or green bell pepper,
or a combination
6 slices whole-wheat bread, cubed
(from a light, fluffy loaf, not a dense one;
about 70 calories per slice)
5 ounces (about 2 cups) finely shredded
low-fat cheddar cheese
5½ ounces (about 1¼ cups) 98% lean ham
steak, cut into ¼-inch cubes
2½ cups egg substitute
¼ cup fat-free milk
2 teaspoons dry mustard
½ teaspoon black pepper
8 teaspoon salt
½ cup sliced mushrooms
½ cup thinly sliced yellow summer squash
½ cup thinly sliced zucchini
¼ cup chopped red bell pepper
2 tablespoons water
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Combine filling ingredients in 7- to 10-inch nonstick
omelet pan or skillet. Cook and stir over medium
heat until water has evaporated and vegetables are
crisp-tender, 3 to 4 minutes. Remove from pan;
keep warm. Clean pan.
Beat eggs, ¼ cup water, cheese, basil and garlic
powder in medium bowl until blended. Heat butter
in same pan over medium-high heat until hot. Tilt
pan to coat bottom.
Pour in half of the egg mixture. Mixture should set
immediately at edges. Gently push cooked portions
from edges toward the center with inverted spatula
so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
1 cup raw oatmeal
½ cup Kirkland Signature™
1½ cups Kirkland Signature
8 frozen medium strawberries
¼ teaspoon cinnamon
2 tablespoons honey
Place all of the ingredients in a blender and
purée until smooth. Makes 2 servings.
Lightly mist a medium nonstick skillet with olive oil
spray and place it over medium heat. Cook the onion
and bell pepper until the veggies are tender and the
excess liquid has evaporated, about 5 minutes.
Lightly mist an 11 x 7-inch ovenproof glass or
ceramic baking dish with spray. Spread half of the
bread evenly in the dish to form a layer. Then
evenly layer half of the cheese, followed by half of
the onion mixture, then half of the ham. Repeat
with the remaining ingredients, making sure they
are evenly distributed all the way to the edges of
the dish and not mounded in the center. Set aside.
Combine the egg substitute, milk, mustard, black
pepper and salt in a large measuring cup or
medium bowl. Whisk until thoroughly mixed. Pour
the egg mixture over the bread, cheese, veggies
and ham. Use a fork to very gently press the ingredients into the liquid without mashing them. Cover
with plastic wrap and refrigerate overnight.
Preheat the oven to 350 F.
Nutritional information: Each serving has 400 calories, 19 g protein, 72 g carbohydrates, 5 g fat, 1. 5 g saturated fat, 10 mg cholesterol, 7 g fiber, 110 mg sodium, 35 g sugar.
When top surface of eggs is thickened and no visible
liquid egg remains, place half of the filling on one
side of the omelet. Fold omelet in half with spatula
and slide onto plate; keep warm. Repeat with
remaining egg mixture and filling to make second
omelet. Serve immediately. Makes 2 servings.
Nutritional information: Each serving has 205
calories, 15 g protein, 5 g carbohydrates, 14 g fat,
6 g saturated fat, 0 g trans fat, 384 mg cholesterol,
1 g dietary fiber, 174 mg sodium, 3 g sugar.
Recipe provided by the Incredible Edible Egg.
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Remove the plastic wrap and bake for 40 to 45
minutes, until the egg is set in the center. Remove
from the oven and let stand for 5 to 10 minutes.
Cut the casserole into 6 pieces and serve immediately. Makes 6 servings.
Nutritional information: Each serving has 209
calories, 23 g protein, 22 g carbohydrates, 4 g fat,
1 g saturated fat, 18 mg cholesterol, 3 g fiber,
740 mg sodium.
Recipe taken from Devin Alexander’s The
Most Decadent Diet Ever! Copyright © 2008
by Devin Alexander, published by Broadway
Books, a division of Random House Inc.
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